Here’s the famous Mississippi Pot Roast — a ridiculously easy, flavorful, melt-in-your-mouth slow cooker recipe that’s earned cult status for a reason. It’s buttery, tangy, and savory, and it basically cooks itself.
🥩 Mississippi Pot Roast (Slow Cooker Recipe)
🍽️ Servings: 6–8
⏱️ Prep Time: 5 minutes
⏲️ Cook Time: 8 hours (low) or 4–5 hours (high)
Ingredients
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3–4 lb chuck roast (boneless, well-marbled)
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1 packet ranch seasoning mix
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1 packet au jus gravy mix
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6–8 pepperoncini peppers
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½ cup (1 stick) unsalted butter
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Optional: 2–3 tbsp pepperoncini juice (for extra tang)
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Optional: salt & pepper to taste (but go light — the seasoning packets are salty!)
Instructions
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Add to Slow Cooker:
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Place the chuck roast in the slow cooker.
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Sprinkle ranch and au jus packets evenly over the top.
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Place the butter on top of the roast (no need to slice).
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Add pepperoncinis around and on top of the roast.
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Add a splash of the pepperoncini juice if desired.
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Cook:
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Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the roast is fork-tender and falling apart.
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Shred & Serve:
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Remove any large chunks of fat.
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Shred the roast directly in the pot using two forks and mix it into the juices.
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Serve warm.
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🍽️ What to Serve It With:
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Mashed potatoes (classic!)
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Egg noodles or rice
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Roasted or steamed vegetables
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On a bun for sliders or sandwiches
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Over polenta or cauliflower mash for a low-carb option
🔥 Tips
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Don’t add water or broth. The roast makes plenty of its own flavorful juice.
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Want it spicy? Add more pepperoncinis or a dash of crushed red pepper flakes.
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Want it creamy? Stir in a spoonful of cream cheese at the end.
🧊 Storage
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Keeps in the fridge for up to 4 days.
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Freezes beautifully in an airtight container for up to 3 months.